- 2 packets SOFT BUTTER
- 4.5kg ( 4 each ) RED CABBAGE - TRIMMED, CORE REMOVED THINLY SLICED 4mm
- 2.5 tablespoons GROUND NUTMEG
- 400ml RED WINE VINEGAR
- 1/2 bottle RED WINE
- remaining ingredients
- 550g ( 2 cups) RED CURRANT JELLY
- 2kg ( 8 ea) COOKING APPLES - PEELED & CORED REMOVED, THINLY SLICED or DICED
- 575g DEMERARA SUGAR
- 3-4 tablespoons SEA SALT & MILLED WHITE PEPPER
Red Cabbage
Alexander Wood
24th February 2011
Red Cabbage
MELT 2 PACKETS OF BUTTER IN A SUITABLY SIZED SAUCEPAN, SET ASIDE.
NOW SLICE WITH KNIFE OR GRATE TH
Ingredients
Method
MELT 2 PACKETS OF BUTTER IN A SUITABLY SIZED SAUCEPAN, SET ASIDE.
NOW SLICE WITH KNIFE OR GRATE THE RED CABBAGE USING THE 4mm SLICING BLADE IN THE ROBOT COUPE
INTOP A LARGE CLEAN BOWL, SPRINKLE WITH GROUND NUTMEG AND SUFFICIENT VINEGAR
TO LIGHTLY COAT EACH AND EVERY PIECE OF RED CABBAGE.
NOW PLACE THE CABBAGE AND ANY JUICES INO THE BUTTERED/ PREPARED SAUCEPAN, ADD THE BOTTLE OF RED WINE. COVER WITH A CARTOUCHE AND A TIGHT FITTING LID. COOK ON THE STOVE TOP QUITE QUICKLY
BUT NOT TOO RAPIDLY OR IT WILL CATCH. FOR APPROX 30 MINUTES.
CHECK AND STIR WELL FROM TIME TO TIME. ADD AND STIR IN ALL THE REMAINING
INGREDIENTS,COVER AND RETURN TO THE STOVE FOR 30-40 MINUTES OR UNTIL THE
CABBAGE, APPLES AND COOKED THROUGH, JUST A LITTLE BITE ONLY AND THE CABBAGE
HAS TAKEN ON A DEEP COLOUR. SEASON TO TASTE.
POUR CABBAGE INTO A CLEAN CONTAINER, ALLOW TO COOL COMPLETELY BEFORE PLACING
INTO STORAGE CONTAINERS. COVER, DATE/LABEL AND REFRIGERATE FOR UP TO 1 WEEK.
TO SERVE - REHEAT IN A MICROWAVE or IN A COVERED SMALL SAUCEPAN UNTIL VERY HOT.
TIP - TO IMPROVE COLOUR - DRAIN OFF EXCESS JUICES WHEN CABBAGE IS
COOKED AND REDUCE DOWN TO A SYRUP, THEN MIX REDUCTION BACK INTO THE
CABBAGE. STIR WELL.
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